Coconut Milagai Podi is a flavorful, spicy condiment that is part of South Indian cuisine. This dry powder chutney is often used as a side dish with Idli, Dosa, and other rice-based foods to elevate their taste.
Coconut Milagai Podi
Course: Masala PowdersCuisine: IndianDifficulty: Easy
Servings
20
servingsPrep time
5
minutesCooking time
10
minutesCoconut Milagai Podi is a flavorful, spicy condiment that is part of South Indian cuisine. This dry powder chutney is often used as a side dish with Idli, Dosa, and other rice-based foods to elevate their taste.
Ingredients
Grated coconut – 1 cup
Red Chillies – 10
Urad dal – ½ cup
Bengal gram dal – 2 tablespoons
Hard Asafoetida – a small gooseberry size
Salt – 1 teaspoon or as per taste
Oil – 1 teaspoon
Directions
- Begin by heating a teaspoon of oil in a kadai (or wok). Add asafoetida, the dals (lentils), and red chillies, frying them until the dals attain a light brown hue. Once done, remove these ingredients and set them aside.
- In the same kadai, introduce the grated coconut. Continue frying until all its moisture is fully absorbed. Following this, remove the coconut and let it cool down.
- Next, transfer the previously fried red chillies, asafoetida, and dals into a mixer jar. Season with salt and grind these ingredients into a fine powder.
- Add the fried coconut gratings to this powder in the mixer jar, and grind again until you achieve a coarse texture.
- Allow the resulting powder to cool down before storing it in an appropriate container.
Recipe Video
Notes
- It can be served with idli/dosa or eaten with hot rice mixed with a teaspoon of coconut or gingelly oil or ghee.